Final answer:
To safely reheat food for hot holding, it should be reheated to 165°F within 2 hours using a thermometer to reduce the risk of foodborne illness by preventing bacterial growth.
Step-by-step explanation:
When reheating food for hot holding, it is essential to bring the food up to a temperature high enough to kill any bacteria present. Per guidelines, you should reheat the food to 165°F within 2 hours. This practice ensures the safety of the food by preventing bacterial growth which may cause foodborne illness. The temperature must be maintained above the refrigeration level but below the minimum cooking temperature, as this range can encourage microbial growth. Using a thermometer to check the internal temperature of the food is the most reliable method to ensure it has reached 165°F. Furthermore, always keep the refrigerator temperature at or below 4°C (40°F) to inhibit bacterial growth in refrigerated foods.